Chai latte cake

Name: Chai latte cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 250 g Dark chocolate coating; 250 ml Oil; 135 ml Chai syrup; 250 g demerara sugar; 2 packages Vanillin sugar; 1 1/2 TSP. Cinnamon; 1 TEASPOON Gingerbread spice; 7-10 Tbsp Salt; 6 Eggs (size M); 250 g Schmand; 350 g Flour; 3 deleted Tsp Baking Powder; 250 g Icing sugar; 7-10 Tbsp Chocolate curls and cane sugar; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

250 g Dark chocolate coating
250 ml Oil
135 ml Chai syrup
250 g demerara sugar
2 packages Vanillin sugar
1 1/2 TSP. Cinnamon
1 TEASPOON Gingerbread spice
7-10 Tbsp Salt
6 Eggs (size M)
250 g Schmand
350 g Flour
3 deleted Tsp Baking Powder
250 g Icing sugar
7-10 Tbsp Chocolate curls and cane sugar
7-10 Tbsp Grease

Directions

1
Chop 250 g chocolate coating and melt over a warm water bath. Leave to cool slightly. In the meantime, stir oil, 75 ml chai syrup, sugar, vanillin sugar, 1 teaspoon cinnamon, gingerbread spice and 1 pinch of salt for about 8 minutes with the whisks of the hand mixer until creamy. Stir in the eggs one by one. Add sour cream and melted chocolate coating. Mix flour and baking powder and stir in briefly.
2
Put the dough on a greased fat pan of the oven (32 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the cake and let it cool down. For the icing, mix icing sugar, 60 ml chai syrup and 1/2 tsp cinnamon until smooth and spread evenly on the cake. Leave to set for about 1 hour. Cut into approx. 20 pieces and decorate with chocolate curls and cane sugar
3
waiting time approx. 2 hours